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Classic Red Beans and Rice (New Orleans Style)

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  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

3 tablespoons olive oil or vegetable oil

1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds

2 medium yellow onions, chopped

1 teaspoon Creole seasoning, such as Tony Cachere’s

1/2 teaspoon Salt

1/4 teaspoon freshly ground black pepper

7 cloves garlic, minced

1 medium celery stalk, diced

1 medium green bell pepper, diced

1 tablespoon dried basil

Pinch dried sage

3 bay leaves

1 pound Camellia dried red beans

1 bunch scallions, thinly sliced

Leaves of 1 bunch fresh Italian parsley, finely chopped

Crystal hot sauce

Cooked rice, for serving

Instructions

  1. Brown the sausage
    Set your pressure cooker to the sauté function and add a bit of oil. Once the oil is hot and shimmering, add the sausage and cook, stirring often, until it’s browned and some of that flavorful fat has rendered out. When it’s nicely caramelized, scoop it out and set it aside on a paper towel-lined plate, leave the grease in the pot for extra flavor.

  2. Cook the onions
    Add the diced onions to the pot along with your Cajun seasoning, salt, and pepper. Sauté everything together for about 5 minutes, until the onions are soft and starting to get a little golden.

  3. Add garlic, celery, and bell pepper
    Toss in the garlic and cook for another 2 to 3 minutes, just until fragrant. Then stir in the celery and bell pepper and cook for a few more minutes until everything is tender and slightly translucent.

  4. Add the beans and herbs
    Pour in your dried red beans and enough water to cover them, about 4 cups. Add in the sausage, plus your herbs: rub the dried basil between your palms as you sprinkle it in (this helps release more flavor), then add sage and a couple bay leaves. Give everything a good stir.

  5. Pressure cook
    Seal the lid and set your pressure cooker to HIGH for 35 minutes. While that’s going, it’s a great time to start cooking your rice.

  6. Let the pressure release naturally
    When the timer goes off, don’t open the valve, just let the pressure release on its own for 10 to 15 minutes. Then carefully open the lid and check the beans. They should mash easily against the side of the pot. If they’re still a little firm, no worries, just cook on HIGH for another 3 minutes and let the pressure release naturally again.

  7. Mash and season
    Once the beans are nice and tender, mash a few of them right in the pot with a potato masher to get that creamy, dreamy texture. Stir in chopped scallions and most of the fresh parsley, saving a little for topping. Taste and season with salt and your favorite hot sauce if you like a little kick.

  8. Serve it up!
    Spoon the beans over warm white rice, garnish with that extra parsley, and pass the hot sauce at the table. This is Southern comfort food at its best.

Equipment

Notes

Storage: Store leftover beans in an airtight container in the refrigerator for up to 3 days.

  • Author: Kelly Foster
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Cajun

Find it online: https://evryfoodie.com/red-beans-and-rice/